Starring on Jamie Oliver 's new series on Channel 4 Fast and Simple, Ravneet Gill demonstrated how to make the five-ingredient dessert. The queen of puddings revealed all you need is double cream, mango puree, caster sugar, lime and egg yolks to make the pudding. "It's no-fuss and can be put together really quickly," Ravneet promised.
"If your winter needs brightening up, make this." Ravneet elaborated: "Canned mango pulp, or purée, really is a good ingredient for providing hope and joy when it feels a bit glum outside." Here's how to make Ravneet Gill's "no-fuss'" mango creme brûlée pudding in under 60 minutes.
Mango creme brûlée 400ml double cream 200ml mango purée (fresh or canned) 90g caster sugar, plus four tbsp for the brûlée Juice of half a lime 100g egg yolks (approximately five yolks) Equipment 600ml ovenproof casserole dish Roasting tray Method Preheat the oven to 130C fan (150C/gas mark two) and put the kettle on. Fill the base of the roasting tray with hot water. Put the ovenproof dish inside its larger tray.
In a saucepan, heat together the cream, mango purée, 45g of the sugar and the lime juice over a low heat until steaming, stirring occasionally. In a heatproof bowl, whisk the egg yolks with another 45g of the sugar until combined. When the cream mixture is steaming, pour it over the yolks and whisk to combine.
Pour this into the ovenproof dish, then transfer to the oven (in its roasting tray). Once it's in, using the kettle, pour enough hot .
